Drain and flake tuna: Carefully drain two 5-ounce cans of albacore tuna, reserving some olive oil for flavor if desired. Flake the tuna gently with a fork, keeping the pieces large for texture.

Prepare vegetables and herbs: Wash and dry 2 cups of mixed salad greens or baby arugula/spinach. Halve 1 cup of cherry tomatoes or dice ½ small English cucumber. Finely chop ¼ cup of red onion or slice scallions. Slice 10 green olives (or Kalamata/black olives). Roughly chop 3 tablespoons fresh parsley and optionally 2 tablespoons fresh basil.

Drain and rinse beans and other add-ins: Rinse and drain one 15-ounce can of white beans (navy beans preferred, alternatively cannellini or Great Northern beans). Slice 3 sun-dried tomatoes and chop roasted red peppers if using. Drain 2 tablespoons capers if desired.

Combine the salad: In a large bowl, combine the tuna, white beans, olives, sun-dried tomatoes, roasted red peppers, red onion, cucumber or tomatoes, capers, parsley, and basil. Toss gently to mix.

Make the dressing: Drizzle 4 tablespoons of extra virgin olive oil and squeeze the juice of half a lemon (about 1½ tablespoons) over the salad. Add kosher salt and freshly ground black pepper to taste. Optionally, add lemon zest to brighten flavor.

Toss and taste: Lightly toss the mixture so the dressing coats all ingredients evenly without breaking up the tuna too much. Adjust seasoning as needed.

Serve: For added richness, sprinkle ¼ cup crumbled feta or grated Parmesan cheese on top. Serve immediately with gluten-free crackers or use as a wrap filling. You can also mix with additional leafy greens for a fuller salad.